Wednesday, October 6, 2010

Asian Pork Tenderloin

I've made (and blogged about) a lot of different recipes in the past two years, but I can count on one hand the number of recipes which both hubby and I consider "plate licker" recipes. And that literally means we put our faces down on the plates to lap up the very last drops of sauce. Can you see why we only invite dogs to our dinner parties?

This Asian pork loin will make your taste buds sing, swears. The meat is fork-tender and the sauce will have you dipping into the pot for more. It's that good. Keep a pile of napkins handy just in case you decide to join our ranks and take a nosedive into the plate-licking club. (It's like the mile-high club with only half the embarrassment.) Or so I've heard.

Preheat oven to 400 degrees. Line a 9X11 baking dish with non-stick foil or use regular foil and spray with cooking spray.

Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes, or until internal temperature reaches 145-150 degrees. Remove loin to serving plate, cover with foil, and let rest for 15-20 minutes while you finish the sauce.

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temperature chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from heat.

Slice pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in an extra dish on the side. Garnish with sliced green onions if desired.

24 comments:

DROOL that looks good...and then I started reading the recipe and I recognize that combo of ingredients. Minus the cornstarch and broth, it's pretty much the glaze on an appie my family has made for years...bacon-wrapped water chestnuts. I want to blog about them but they just don't fit into my healthy theme, lol. We have them at every birthday, holiday, party, etc. I believe you when you say you licked the plate for this because plate-licking is a common event with those appies too!

This looks delicious! All of my dinners are plate-licking good too, since my cats are willing to risk their lives to get a taste. I saw some pork tenderloins at the grocery store and thought about making something like this. But I have never done it before, so it would be an experiment. Thanks for the inspiration!

My sister loves pork, as do the rest of the memeber of my family, but especially her, - and asian flavors - I think this will be my protein contribution for Thanksgiving!!!! (We don't like turkey hehehehe) You have inspired me!

I can see why you enjoy this so much! Not only is pork tenderloin amazing on its own...but I love the Asian twist you put on the flavoring. This is my first time visiting your blog, and I'm very glad to have found you!

I must need to calibrate my oven. The marinade burned onto the bottom of my foil lined baking dish. Even the drippings look sparse. :( But the pork looks great! Next time I would hold back the marindae and finish it off in a saucepan. Thanks for the recipe!

Donna: I'm sorry this didn't turn out as well as you'd hoped. Did you use a small enough pan? Did you spray the foil with cooking spray? One of the reasons I changed the original recipe from allrecipes.com was that there were a few people complaining of the high roasting temperature, so I lowered that, and both times that I've made this in a pan just big enough for the tenderloin to fit in, it's turned out perfectly with lots of the marinade still in the pan. I do hope you try it again!

Just made this...and was seriously tempted to lick the plate. Very very good. We had it with rice and steamed broccoli, but I think next time we might even serve it on top of just stir fried veggies for even less calories!

I made this today - delicious. And I made two tenderloins, so we'll have the leftover one with a green salad tomorow night. I'm thinking the leftover sauce might be good cold as a dipping sauce for the pork...will let you know!

Anonymous: Pay particular attention to the size of your pork loin and also make sure to use a meat thermometer. If the loin reaches adequate temperature before one hour, by all means remove it from the oven!

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com